Pitaya Breakfast Bowl

December 29th, 2014

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Paloma often asks for açaí for breakfast, meaning the açaí bowl. It’s an easy and nutritious thing to make if you have frozen açaí puree on hand. Paloma loves it because it’s fruity, drinkable and, most importantly, purple. I make different variations on the bowl, but the ingredients that stay consistent are frozen puree of peruvian acai berries, ripe bananas, almond milk and some veggie protein. I often add other fruits, greens, and some nut butter, and top it with anything from bee pollen to cacao nibs.
I was recently introduced to a similar product, a frozen raw pitaya or dragon fruit puree, and my first thought was to turn it into a pitaya breakfast bowl.

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To my surprise, dragon fruit has its origin in Central America, while I’ve always thought of it as a strictly Asian fruit. Pitaya is a great source of antioxidants, magnesium, fiber, active enzymes, and B vitamins. It energizes, aids digestion, supports the immune system, and, as Paloma put it, it’s very pink!
It’s hard to believe that this week we will be saying goodbye to 2014.
2015 will mark the fifth year of Golubka Kitchen. Thank you for reading and Happy New Year!

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Pitaya Breakfast Bowl
Note: Pitaya Plus, the company that makes the frozen puree, sent me some of their product to try. Aside from making a raw, single ingredient, additive free puree, they are on a mission to help struggling farming communities in Central America, getting local farms certified, and taking their sustainably grown fruit to the larger market.

2 packages frozen pitaya puree (dragon fruit puree)
1-2 bananas
1/2 cup frozen berries
1/2 cup almond milk, preferably homemade
2 tablespoons vegetable protein powder, such as hemp, pea or your favorite nut butter (I use this one)

Blend all the ingredients in a blender until smooth. Divide between bowls and garnish with bee pollen, goji berries and hemp hearts. You can also enjoy it as a smoothie.

Tags: breakfast, breakfast bowl, dragon fruit, pitaya, smoothie

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